Hunan chopping fish head
By VicentaLakin
Pepper chopping fish heads belong to the pickle department. They're from Hunan. It's a unique taste in fish with salt and spicy pepper. The food is red, smelly and fine. It's fat, it's soft, it's hot。
Recipe Recommendations
- Baotou Fish Head a
- cooking wine appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- salt appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- chopped pepper appropriate amount
- medium spice
- steamed
- an hour
- simple
Steps for Hunan chopping fish head
1
One fish head, half-cut, and the bottom is connected. Clean it up。
2
• Packed with pickles: wine, raw, pepper powder, salt in small amounts (crackers bought in supermarkets, some salt, no salt)。
3
The fish head is placed in the pickles and the pickles are evenly applied to the whole fish head. Pickle 30 minutes。
4
Take a plate, ginger onions。
5
Put on the pickled fish head。
6
On the head of the fish, a layer of pepper cutter is spread evenly。
7
When the water's running, the pot, the fire evaporates for 10 minutes, and the thorium for 2 minutes。
8
Hot and hot。
9
Take out the steamed fish head and spread a layer of onions. And pour hot oil, please。Hunan chopping fish head Make Tips
1. Chopped chili peppers bought at the supermarket can be very salty; taste the saltiness of your chopped chili first, then decide how much to add; 2. Everyone has a different tolerance for spiciness; taste the spiciness of your chopped chili first, then decide how much to add.